Linguine With Roasted Puttanesca Sauce, Spinach and Pine Nuts

1 day ago 4

Democracy Dies successful Darkness

You tin usage a bottled puttanesca condiment for this summery pasta dish, but the roasted herb condiment present has an intense, caramelized flavor. Cookbook writer Kathy Gunst does not peel the tomatoes for this chunky sauce, but you can.

You'll person leftover sauce, which tin beryllium refrigerated for up to 4 days, frozen for up to 6 months oregon canned via the water-bath method for up to 8 months.

From Maine cookbook writer Kathy Gunst.

Ingredients

For the sauce

About 4 pounds ripe tomatoes (any variety), hulled and chopped into quarters
3 mean onion, chopped into quarters
8 cloves ail (2 finely chopped; 6 near whole)
1/2 cupful mixed caller chopped herbs, specified arsenic basil, thyme, oregano, parsley and/or chives
1/4 cupful olive oil
1/2 spoon kosher salt
Generous grinding of achromatic pepper
1/2 cupful pitted achromatic olives
1/3 cupful drained capers
Crushed reddish capsicum flakes

For the pasta

Kosher salt
8 ounces dried linguine
1 1/2 tablespoons olive oil
8 ounces caller babe spinach
Freshly crushed achromatic pepper
1/2 cupful conifer nuts
Grated Parmigiano-Reggiano cheese, for serving

Nutritional Facts

Per serving (using fractional the sauce)

Calories
520
Fat
26 g
Saturated Fat
3 g
Carbohydrates
62 g
Sodium
420 mg
Protein
14 g
Fiber
8 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Maine cookbook writer Kathy Gunst.

Tested by Bonnie S. Benwick.

Published May 14, 2013

Updated March 14, 2026